Grilled Panzanella Salad with Peaches and Fennel

Details

Ingredients

• 1 large shallot, sliced thin
• 2 tablespoons white wine vinegar
• 1 teaspoon maple syrup (or sweetener of choice)
• ½ teaspoon fine sea salt and fresh pepper
• 6 tablespoons extra-virgin olive oil, divided
• 1 clove garlic
• 4 slices hearty bread
• 2 peaches, sliced into wedges
• 2 cups baby arugula
• 1 cup torn basil leaves
• 1 large fennel bulb, halved, cored and thinly shaved on a mandoline
• Reynolds Wrap® Non Stick Aluminum Foil